The dough used for these cinnamon rolls is similar to my yesterday's post on Upside Down Honey Glazed Rolls. Here, I made only 6 of them [looks quite gigantic for a cinnamon roll] cos’ I wanted to use the new muffin pan which I bought from Giant Hypermarket for only RM5.00. It is very reasonably priced for a non-stick baking pan, worth it. You can actually stick to making 9 or 16 pieces and bake them it a square baking pan.
This dough is pliable, easy to handle and shape. These rolls are soft, moist, fluffy, fine texture, aromatic and sweet. The orange glazed is not intense at all, hardly noticeable in looks and taste wise. Overall, it isn't that sweet as the basic dough only uses 1 tablespoon sugar.
Recipe adapted from Yum Yum Magazine No. 89
Ingredients for Dough
[makes 9 – 7 inch square pan]
250 gm bread flour
50 gm plain flour
2 tbsp milk powder
1 tbsp castor sugar
½-1 tsp salt
1 small egg
1 ½ tsp instant yeast
130-140 ml cold water
30 gm butter
Cinnamon Sugar Filling
60 gm melted butter
60 gm brown sugar
2 tsp cinnamon powder
- Mix brown sugar with cinnamon powder. Set aside.
60 gm icing sugar - sifted
- Knead all the ingredients [except butter] into a soft dough. Add in butter and continue to knead until soft, smooth and elastic. Shape into a ball, cover to proof for about 20 minutes.
- Punch down, roll into a rectangle [15” x 10’], spread melted butter evenly over dough and sprinkle cinnamon sugar filling on top of the buttered area or you can divide into 2 portions.
- Roll up the dough into a log, then cut into equal portions.
- Invert cut dough and place them evenly on a greased baking pan or muffin pan. Leave to proof for 40-45 minutes or until double in size.
- Glaze with beaten egg. Bake in preheated oven at 180 degrees C for 20 minutes or until golden brown. Remove from oven and leave to cool.
- Pipe or drizzle orange glaze on top of rolls. Serve.